In 1990, Dashe Township of Kaohsiung, Taiwan successfully bred a new variety called “Pearl Guava” with a special satisfying aftertaste. The pearl guava is measured at an average of 10 to 15 brix of sweetness; it is the sweetest variety among the various guavas. This is due to the land the pearl guava is bred upon. The regions are formed of alluvial magma soil of mud volcano, allowing an extensive fertile and stable environment for the guavas
Taste and Texture
Guavas may be sweet or tart. The flesh of the Pearl Guava is white. A ripe guava softens to the touch. It emit a strong, sweet, pungent fragrance. The seeds of a guava can be eaten. Gauvas are sometimes described as tasting like a combination of a pear and a strawberry.
Select guavas that are free of bruises, blemishes, and soft spots. A just ripe guava will give to gentle pressure like an avocado. A ripe guava will have a floral aroma. Firm guavas should be ripened. An unripe guava will have an astringent taste. Avoid fruit that is spotted, mushy, or very green. Ripe guavas have a fragrant aroma.
Health Benefits of Guavas
Low in fat, saturated fat free, cholesterol free, sodium free, good source of potassium, folate, fiber, Vitamin A, excellent source of vitamin C.
Good for recovering diarrhea, dysentery, constipation, cough & cold, skin care, high blood pressure, weight loss and scurvy.
Tropical White, White flesh is succulent, sweet, and aromatic. Skin is light yellow, sometimes blushed with red.
Tropical Pink, Pink flesh is smooth to grainy in texture, mild to sweet. Skin turns from green to yellow. Attractive green foliage. Very fragrant.
Tropical Yellow, Small to medium-small, roundish fruits. Skin light yellow, slightly blushed with red. Flesh creamy white, very sweet, fine-textured and excellent for dessert. Seed cavity small with relatively soft seeds.
Lemon Guava, Yellow fruit, similar to the strawberry guava except fruits are often slightly larger (1-2"). Flesh is yellow, very fragrant, with the suggestion of a lemon-guava flavor.
Guava in Light Caramel
9 ripe guavascinnamon sticks
2 star anise (optional)
6 cloves1/4 quart [1/4 lt] of water
1/3 cup of sugar
6 prunes (optional)
1 teaspoon of vanilla extract
- Peel the guavas.
- Slice the guavas and scoop out the seeds. Reserve the guava shells
- Boil the seeds, cinnamon, anise and cloves for 10 minutes in 1/4 quart [1/4 lt] of water over medium heat, adding water when necessary to keep at least two cups of liquid.
- Sieve and get rid of the solids.
- Add the guava slices, sugar, prunes and vanilla to the liquid and return to the stove over medium heat.
- Simmering until the guava is tender, adding water when necessary to maintain the same level.
- Chill before serving.